October screams pumpkin season so we thought we’d choose a heart warming soup to enjoy at lunch or dinner. Serve with a delicious loaf of warm crusty bread and oozing butter.
500g of Pumpkin
1 bunch of thyme, finely chopped
1 large onion, finely chopped
75g of unsalted butter, diced
500ml of chicken stock
salt & pepper
Place the pieces of chopped pumpkin, thyme and butter in a foil parcel. Bake at 190˚C/ Gas mark 5 for an hour or until the pumpkin is soft.
Discard the thyme. Sweat the onion in a little oil until soft, add the baked pumpkin pieces, chicken stock and bring to the boil.
Blend until completely smooth in a high powered blender. Pass through a fine sieve and adjust the seasoning
Serve the hot soup with some crusty bread & butter
The soup can be prepared the night before, or why not try freezing in bulk to reheat at your convenience
Try adding a couple of tablespoons of Kirsch (Cherry alcohol) boiled for 2 seconds for a classic addition or for something different try adding Butternut Squash soup with a splash of amaretto.
Add caraway seeds for an added warming spiced flavour